Menu Plan Monday Dec. 23 ~ Candy Cane Shortbread Blossoms

The holiday week means less meal planning for me. So I decided to share a cookie recipe. We made some cookies for Ian’s school party and I decided to try a new one.

These cookies are inspired by the peanut butter blossoms. You know the ones with the Hershey’s Kisses placed in the warm cookies?

During the holidays Hershey’s makes a Candy Cane Kiss. They are super scrumptious. I’m not gonna lie, I have taken a bag (or two) to ‘share’ (with myself) before.

Candy Cane Shortbread Blossoms

Makes about 2 dozen cookies

Hershey’s Candy Cane Kisses, unwrapped

2 1/2 c. Flour

1 c. Butter, softened cut into cubes

6 Tblsp Sugar (6 tablespoon= 1/4 c. + 2 tablespoons)

In a mixing bowl combine flour and sugar. Cut in butter using a pastry blender or a blade attachment for your stand mixer. Add butter squares one at a time and blend until mixture resembles fine crumbs and starts to cling.

Form into a ball and knead until smooth.

Shape dough into 1-inch balls, place on cookie sheet and flatten. (shortbread doesn’t behave like other cookie dough so it will not flatten out when baked

Bake in 325° oven for 20-25 minutes, until center starts to set. While cookies are baking unwrapped enough kisses for the number of cookies.

Immediately press a Candy Cane Kiss into center of cookie and let cool on cookie sheet for five minutes.